Kona Coffee Kahlúa Brownies are rich, delicious, exotic and simply over-the-top! These super chocolaty treats have a combination of a fudge-like and cake-like texture with coffee in every bite!
On a trip to Hawaii I discovered Mountain Thunder Kona coffee.
It’s absolutely delicious, and I’ve had the urge to put it in every baked good I make.
I can’t just drink it. I also have to cook and bake with it.
What does Kona Coffee taste like?
The climate and volcanic soil in Hawaii where Kona coffee is grown, has ideal conditions and results in a full bodied flavor and a lovely aroma.
It’s not just dessert recipes with Kona coffee that are divine. Coffee also flavors savory dishes beautifully. It can truly bring both sweet and savory recipes to another level.
(My Coffee Balsamic Flank Steak is a perfect example of a delicious, savory recipe with coffee.)
What is Kahlúa?
Kahlúa is a coffee-flavored liquor, and when it’s added to a recipe with chocolate and coffee, it intensifies both flavors, making the outcome of the recipe as dreamy as can be.
I love dessert recipes with coffee and I love dessert recipes with Kahlúa! So this brownie recipe is the best of both of those worlds!
More chocolate coffee deliciousness . . .
I honestly don’t know if it gets much better than coffee and chocolate together.
The flavor combination is like no other — it’s rich, bold, and sweet with an edge — it’s simply intoxicating. Take one bite of these brownies, and you’ll understand.
Enjoy every last bite of this Kahlúa Brownie recipe.
And remember, when you combine a love for dessert recipes with coffee and Kahlúa, you will most likely create something amazing!
Kona Coffee Kahlúa Brownies
Ingredients
- 8 ounces unsweetened chocolate, roughly chopped
- 1 cup plus 1 tablespoon unsalted butter
- 5 large eggs
- 2 tablespoons finely ground Kona coffee
- 1 tablespoon pure vanilla extract
- ½ teaspoon salt
- 2¼ cups granulated sugar
- 1⅔ cup all-purpose flour, sifted
- ⅔ cup hot Kona coffee, strong brewed
- ¼ cup Kahlúa
Instructions
- Set the oven and prepare the pan. Adjust a rack one-third up from the bottom of the oven and preheat to 375°F. Use 1 tablespoon of the butter to grease an approximately 9 x 13 x 2-inch pan.
- Melt the chocolate and butter. Melt the chocolate and butter together in a heavy-bottomed saucepan, over low heat. Stir occasionally and heat until the chocolate and butter are completely melted together. Remove from the heat, and set aside to cool to room temperature.
- Finish making the batter. In a large bowl, use an electric mixer to beat the eggs with the sugar, coffee grounds, vanilla, and salt at high speed for 5 minutes. Then on a low speed, add the cooled chocolate mixture and beat only until mixed. Now add the flour and again beat only until mixed. In a small bowl, combine the hot coffee with the Kahlúa, and then pour the mixture into the batter. Mix to blend.
- Bake, cool and serve. Pour the batter into the prepared pan and place it in the preheated 375°F oven. Bake just until the edges look solid and there is little to no movement in the center, when you gently jiggle the pan, about 35 minutes. Let the brownies cool at least to room temperature before cutting and/or serving.
Notes
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Rachel says
Oh, Valentina – these are so my sort of brownie – just love coffee and dark chocolate:) Can’t wait to try them.
valentina says
I hope you LOVE them! 🙂
Deb says
I had to laugh at the story about your friend who had chocolate issues! Although I like to say desserts with citrus are my favorite, more often than not chocolate wins out over my lemon obsession. With spectacular Kona Coffee Brownies to tempt me the lemons will just have to wait!
valentina says
Lemon and chocolate are my mom’s favorites. (Chocolate is first, though.) 😉
David says
Well, at least I can be a 50% friend! I don’t know why I have never liked coffee, although I do link the way it cooks with chocolate in recipes like this. So can that make me a 75% friend? These brownies sound amazing… and I will be trying them soon! (Although I have no access to Kona coffee from Kona… )
valentina says
You are funny! I promise, even non-coffee lovers love this!
sippitysup says
I actually am one of “those”. I never drink coffee and only eat chocolate when there isn’t something better. That said it would be hard to get better than these brownies. GREG
valentina says
Greg, you are totally an exception to my (somewhat snobby) rule! You have an awesome palate!!! 🙂
domain says
Love this site. Thanks!
Nechama says
Hi, I’d like to resubscribe to your blog, but it won’t let me. Can you help?
valentina says
I will look into it to see if something isn’t working — in the meantime, I’ll manually put you on the subscription list. Thank you! 🙂
Marissa says
Oh my goodness – these brownies look positively irresistible, Valentina! You’re so right about kona coffee having a special flavor – what a wonderful way to make brownies that much better!!
valentina says
Thanks so much Marissa. I hope you feel like baking. 😉 ~Valentina
David Scott Allen says
A brownie is one of the few foods in which I like a little coffee flavor. These are perfect! (And beautiful!)
valentina says
Thanks, David. I do like coffee in my chocolate! 🙂 ~Valentina